To wrap up Pumpkin Recipe Week,
I’m sharing the granddaddy of all pumpkin desserts:
I’m sharing the granddaddy of all pumpkin desserts:
Pumpkin Cheesecake with Caramel Topping
Hoo Dee Hoo Wah.
Perfect for Thanksgiving, Christmas, a birthday, or any celebration — please make this and indulge (and if you’re feeling generous, bring a slice my way).
(Give me a few months to work off the calories I ate while taste testing — thanks for your patience.)
Don’t be intimidated if you haven’t made cheesecake before.
It’s easier than you might expect.
You will need an 11-inch springform pan and about 90 minutes of baking time, plus chilling overnight.
It’s easier than you might expect.
You will need an 11-inch springform pan and about 90 minutes of baking time, plus chilling overnight.
Use the baking time to relax, read, or help the kids with homework.
Are you up for it? Read on!
Pumpkin Cheesecake with Caramel Topping
Time: 20 minutes prep + 90 minutes baking + overnight chilling
Yield: 15 servings
Recipe adapted from Betty Crocker
Crust:
2 cups gingersnap crumbs (about 35 cookies)
6 tablespoons melted butter
1/2 cup pecans, finely chopped
1/8 teaspoon salt
Filling:
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
1 teaspoon vanilla
dash of salt
1 cup sour cream
4 eggs
1 cup canned pumpkin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Topping:
1 cup whipped topping (Cool Whip)
1 cup caramel butterscotch sauce (store-bought or homemade)
CRUST
1. Place gingersnap cookies in a food processor and pulse to fine crumbs.
2. Melt the butter and combine it with the gingersnap crumbs, chopped pecans, and salt. Stir until evenly moistened.
3. Press the mixture firmly into the bottom and slightly up the sides of an 11-inch springform pan using a measuring cup or flat-bottomed glass.
4. Bake crust at 350°F (175°C) for 8 minutes. Remove and cool slightly.
FILLING
1. In a stand mixer or large bowl, beat the softened cream cheese until smooth.
2. Add sour cream, vanilla, a pinch of salt, and the sugar. Beat about 2 minutes until combined and creamy.
3. Add the eggs one at a time, mixing briefly after each just until incorporated. Do not overmix.
4. Pour about 2 cups of the plain cream cheese filling into the prepared crust so the sides are nearly covered.
5. In a measuring cup, combine the canned pumpkin with ginger, cinnamon, nutmeg, and cloves. Stir to blend the spices into the pumpkin.
6. Stir the spiced pumpkin into the remaining cream cheese filling until evenly combined.
7. Carefully pour the pumpkin filling over the plain filling in the crust to create a layered effect.
8. Place a 9×13-inch pan filled with about 2 cups of water on the lower rack of your oven. Put the cheesecake on the rack above, and bake uncovered at 350°F (175°C) for 90 minutes. The edges should be golden brown and the center slightly jiggly — it will firm as it cools.
9. Remove the cheesecake and set the springform pan on a wire rack to cool completely. Cover with plastic wrap and refrigerate overnight to fully set and develop flavor.
Just before serving:
10. Pour the caramel sauce into the center of the chilled cheesecake, spreading gently if desired. Pipe or dollop whipped topping around the edges, slice, and serve.
This combination of creamy cheesecake, spiced pumpkin, and caramel is festive and impressive, yet straightforward to prepare. Enjoy!